Procedures

1

Adjust oven rack to middle position and preheat oven to 425°F. In a medium-sized roasting pan, toss the cauliflower with 3 tablespoons of olive oil, kosher salt and paprika. Roast until tender and well caramelized, about 40 minutes. Remove from oven and cool to room temperature.

2

Meanwhile, combine champagne vinegar, mustard, remaining olive oil and salt in a sealed container and shake to emulsify. In a large salad bowl, add the roasted cauliflower, spinach and onion. Add the vinaigrette and toss. Top salad with shaved Parmesan and serve immediately